Source : the age
2 tbsp extra virgin olive oil
1kg lamb, garlic and oregano sausages
1 brown onion, diced
3 garlic cloves, roughly chopped
1cm ginger, peeled and finely chopped
2 tbsp tomato paste
2 tbsp ras-el-hanout (Moroccan seasoning)
1 cinnamon stick
2 tbsp plain flour
500ml chicken stock
½ butternut pumpkin, peeled and cut into 2cm cubes
400g can chickpeas, drained and rinsed
½ cup roughly chopped dried apricots
salt and pepper, to season
¼ cup roughly chopped flat-leaf parsley
¼ cup roughly chopped almonds
lemon wedges, to serve
